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Preserves and syrups.

When we refer to preserves, we usually focus on fruit and vegetables. Preserves are not always end products, ready to eat, such as marmalades, jellies or jams: many are an intermediate stage, such as tomato sauces, garlic mayonnaise, romesco sauce and sautés.

Traditional home-made preserves, still available in many markets and produced by farmers and market gardeners, are usually limited to broccoli and chilli peppers pickled in vinegar, mushrooms in brine, tomato sauce, and sweet preserves, made with wide-ranging combinations of fruits and vegetables.

Some small producers are growing and expanding, maintaining their quality, but increasing their trading capacity. Other entrepreneurs have turned to new technologies to market natural products, both compotes and juices. These include apples, always a favourite, owing to the availability of the fruit.

Preserves with the 2016-2017 Girona Excel·lent seal

Roasted peppers with vermouth and herbes de Provence.

An original preserve from an estate at El Far d’Emporda made in the traditional country style.

Tomatoes, Set de Mas Marcè sheep milk cheese and oregano flowers.

Georgina Regàs, one of the greatest chefs in the country, founded the Museu de la Confitura in 2004. Since then she has not stopped innovating, improving traditional recipes and expressing the essence of the region in each terrine.